So its 7.15AM and I'm sitting in bed wide-eyed and sleepless concerning my little cocoa-clogged brain with the few dozens details that need to be addressed this evening when I serve 120 people dinner. Such is the life of a chocolatier who moonlights as a restauranteur once a month. But sure enough, within hours to declaring exhaustion I will already be dreaming of next month's dinner. At least I'm pretty confident this is how its going to all play out... its happened 12 times already.
Friday, March 20, 2009
That's right, tonight is Eclipse's twelfth Prix Fixe Chocolate Dinner! Wow! It's pretty overwhelming for me to look back and consider (hm... let's see... 5 courses - 1 dessert x 12 dinners = 48???) that I've made 48 different platings that otherwise wouldn't normally contain a chocolate element. Zach, our GM, claims that makes me the nation's foremost chocolate-savory food expert, but I am positive that there are a handful of crazier and more chocolate obsessed people than moi!
Still though, that's a lot of crazy chocolate experimentation. And as I pour over the details of the theme for next month, I wonder why someone hasn't called me out of it yet. Certainly someone thinks this is ridiculous, no?
I guess that's why it has taken me so long to get to next month's theme. Fearing that Rick Bayless or some other definitively world-famous authority would come knocking down my door detailing everything I've done wrong, I have consistently avoided the most obvious of chocolate entrees: Mole. Well, no more! I'm going for it and doing it well!
So join me, staff, and my chocolate-obsessions as we delve into all things authentically Mexican at our next dinner: Oaxacan Fiesta. And if you're unfamiliar with the name, Oaxaca is the Mexican state just south of Pueblo that is famous for mole. Pronounced (say it with me!) wah-Haw-kah.
Exclusively Saturday April 25th, for $25 per person we will be celebrating the following menu:
Black Bean & Shrimp Quesadilla with Roasted Tomato Salsa and Quacamole (optional starter)
Sweet Onion & Chipotle Soup with White Chocolate Crema and Poached Quail Egg
Mole Negro with Slow-cooked Chicken and Cocoa-nib Tamales
Oaxacan Mocha Cake with Chile-burnt Caramel Sauce
RSVP required. Place your reservations by calling the cafe at 619.578.2984 today!